This is inspired by a blog post I read a long time ago! The original method was quite complicated, involving straining peanut and glutinous rice juice before cooking. I also heard this dish appeared in a TV drama! On a cold day, a hot cup of this is really nice! Let's enjoy a taste of royalty today!

I offer two methods: the 'Slow-Cooked Version' and the 'Soy Milk Maker Version' (for the other version, please refer to my other recipe 'Peanut Porridge (Soy Milk Maker Version)').

Here are my thoughts on making and drinking it:
1) The soy milk maker version is more convenient and faster; however, the key is the fineness of your soy milk maker's grinding! Mine is designed to not require straining, so it works well. If yours can't grind finely, it's best to strain the 'Peanut Porridge' after making it. Also, check if your machine can handle dry beans; if not, follow the soaking time in the manual to avoid damage.
2) I tested peanuts both roasted and unroasted; roasted ones have a more fragrant flavor.
3) In terms of texture, both are smooth and thick, but the 'Slow-Cooked Pot' version has a more blended and silky taste! However, due to the glutinous rice paste, you need to stir the bottom occasionally to prevent it from settling (this is the only tricky part).
4) Adding dried osmanthus is just for decoration; adding crushed almonds gives a more layered texture (you can also use other crushed nuts like roasted peanuts or walnuts).
5) Overall, it tastes like a peanut-flavored rice paste, with a refreshing feel.